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Mi Tang METOWN (Bird Nest Store)

Cantonese cuisine · ⭐ 4.6

Lobby, Building B, Beichen Century Center, No. 8, Beichen West Road (next to Beijing Yanqi International Hotel, near National Convention Center)

Dishes

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  A4 Wagyu Beef with Green Onion and Golden Garlic

  A4 Wagyu Beef with Green Onion and Golden Garlic is a delicacy made with A4 Wagyu beef cubes stir-fried with green onions and golden garlic. The meat is tender, fragrant, and rich in flavor.
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  Iberian Black Label Pork Ribs

  Iberian Black Label pork char siu uses premium Iberian Black Label pork belly, marinated and roasted in a挂炉. The marinade typically includes soy sauce, sugar, garlic, ginger, rice wine, and spices to infuse flavor. Slow-roasted at low temperature for tender, juicy meat with a slightly caramelized, honeyed crust.
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  Seasonal Farm Vegetables

  Made with fresh seasonal vegetables such as greens, carrots, potatoes, and eggplants, cleaned and sliced, then stir-fried or blanched and mixed.
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  Guangdong rice wine braised pork with chestnuts

  This dish features pork belly with chestnuts, Cantonese rice wine, and soy sauce, slowly braised to tender meat and flavorful chestnuts, with the rice wine aroma deeply infused.
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  Cherry Yam

  Cherry yam is a dish featuring yam as the main ingredient, paired with cherries. Peel and cut yam into segments, blanch or steam until tender. Wash and pit cherries, then mix or arrange with yam. Add a touch of honey or sugar for flavor. Crisp, smooth texture with vibrant colors.
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  Jiangmen Rice Wine Stewed Chestnuts Braised Pork

  Jiangmen Rice Wine Stewed Chestnuts Braised Pork is a Chinese dish made with pork, chestnuts, and rice wine, simmered to perfection. The meat is tender, with a rich flavor and the fragrance of rice wine mixed with the sweetness of chestnuts.
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  French Pastries Buddha's Delight

  French puff pastry Buddha's delight is an innovative dish blending Chinese and French culinary techniques, featuring ingredients like abalone, sea cucumber, shark fin, scallop, ham, chicken, duck in rich broth, wrapped in French puff pastry. The broth is first simmered, then layered with ingredients, topped with pastry, and baked until golden and crispy.
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  Morel Mushroom, Bird's Nest, Free-range Chicken Stew

  Made with free-range chicken,搭配羊肚菌和花胶, slow-cooked with water and seasonings. Morel mushrooms add unique aroma, shark fin enhances thickness and nutrition, while chicken delivers rich flavor.
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  Lemon Lemongrass Pigeon

  West Lemon Lemongrass Pigeon is a dish featuring pigeon marinated with lemon and lemongrass, then pan-fried. The pigeon is gently cooked over low heat until the skin is slightly crispy, then seasoned with lemon juice and lemongrass for a tender texture and fresh citrus and herbal aroma.
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  Mittang Seafood Hot Pot

  Seafood stew features fresh shrimp, crab, shellfish, and fish slices with tofu, mushrooms, and vegetables, simmered in broth. Ingredients are layered in a clay pot and slowly cooked to preserve natural flavors.
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  Braised Goose with Citrus and Vanilla

  Candied tangerine and vanilla roast goose features fresh goose meat marinated with tangerine peel and herbs, then air-dried and roasted. The skin is crispy while the meat remains tender and juicy, infused with citrus aroma and herbal notes.
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  Bird's Nest Cake

  Bird's nest cake is a dessert made primarily from eggs, flour, sugar, and cream. The egg mixture is whipped and combined with flour, then baked in a mold to form a nest-like structure. It's typically filled with cream or jam inside and decorated with cocoa powder or chocolate pieces on top, offering a soft and sweet taste.

Reviews

• wild_flamingo
  Service: genuinely good here, super friendly and polite staff. Came back from the bathroom and there was someone actually waiting by the door to make sure I didn't wander into the wrong room, which was a nice touch. Vibe: we grabbed a private room and it was perfect for catching up with my friend, really cozy and tucked away. Tried the duck poop fragrance tea (yep, that's really the name lol) for the first time and was pleasantly surprised! Both chicken soups we had were solid, clearly done right. The char siu was great, the fatty parts were fragrant without being greasy and the lean meat was super tender. Loved the bird's nest mousse, such a cute presentation. The mango pomelo sago was just the right sweetness though the grapefruit flavor didn't really come through for me, I like mine a bit more tart. The clay pot rice was way better this time, the rice wasn't all hard and crunchy like it can be sometimes. Overall definitely recommend, been here a bunch of times and will be back in the summer. Hopefully they roll out more new dishes soon!